Men for hundreds of years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders throughout the years, as it lends a superior measure of protein for any high energy meal. The little strips of dried meat were easily carried within a travel pack or saddle bag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technology has given meat preservation a new degree of convenience. Hunters and trail-hikers take into account many of the beef jerky consumers on this era. However, recent television shows depicting survival techniques, in addition to a renewed desire for sustainable living among the public, has led to a surge in beef jerky preparation and consumption. Because the economy consistently sink, increasingly more consumers are choosing homemade jerky within the commercial alternative.
Making beef jerky is not really difficult, but certain steps must be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe in your house, decide first which drying method you plan for the meat. Many gas oven owners depend upon the pilot light setting for dehydrating meats. The racks happen to be provided, and a lot of space can be obtained for multiple trays of meat. An oven also allows for ample air-flow round the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit about the kitchen counter, taking on minimal space and maintaining good aesthetic value amongst the other kitchen appliances. Multiple racks stacked vertically provide ample space for that slices of beef being arranged.
After a drying method has been established, the next phase in beef dehydration is meat selection and purchase. Look for cuts of beef with low visible fat content. London broil is a great cut for beef jerky, however the cost may dictate another choice. If a fattier cut has to be chosen, excess fat can be trimmed right after the purchase. Some butcher shops will slice meat for the added fee. As the meat has to be sliced very thin, this is usually a worthwhile option.
Bring the meat home and wash it with clean water. Examine the beef for fat and trim any areas which do not look lean. Fat will not likely dry along with the rest of the beef. This will cause rancid jerky that can cause food poisoning. Fat removal is very important. As being the fat is trimmed away, start to slice the meat into strips that are no thicker than 1/20th of your inch. Thicker slices is not going to dry right through. Meat that retains moisture will rot, so go ahead and take appropriate steps now to guarantee great outcomes.
One the beef continues to be sliced, cook a marinade within a bowl or pan large enough to keep the meat slices. Enough space needs to be left from the bowl to allow the marinade to cover the meat. Organic olive oil, vinegar and sea salt are standard ingredients seen in meat marinade, but a variety of commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements may be added in accordance with taste. Pour the marinade over the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times cause more flavorful meat, although the meat also accumulates moisture throughout this process. All moisture should be removed in the drying stage, so longer marinade times will lengthen the drying procedure.
For additional flavor, the marinated meat slices might be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating to the finished beef jerky. It’s advisable to use these dry spices sparingly through the first recipe. If the result is too bland, add more seasoning to subsequent batches.
After the meat is seasoned, it’s time for you to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray could be used to avoid the meat from sticking. This is particularly helpful in the event the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or activate the dehydrator in accordance with manufacturer instructions. Drying meat will not take an excessive length of time. 4-6 hours is average, but look at the meat regularly for dryness to make certain the jerky is performed. Meat dried on racks is not going to should be turned, but slices arranged on trays or pans needs to be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to help keep it fresh. Usage within two weeks is suggested for full flavor and a fresh taste. Most any meat could be dried and made into jerky provided that the cut is lean so test out chicken, rabbit, deer and turkey to obtain the jerky that best suits your taste together with your budget.